Onze à Table

A refined version of the classic croque-monsieur. Filled with Comté cheese, pastrami, and flavored with truffle. A warm, crispy, and melting dish.

Thin slices of raw (sea bass) marinated fish. Simply seasoned with olive oil and lemon juice for a fresh and delicate flavor.

Elongated sea shells, pan-seared. Served with a persillade (mixture of garlic and parsley) that enhances their iodized flavor. Slightly firm texture.

Creamy butternut squash soup. Accompanied by a slow-cooked egg with a runny yolk, crispy croutons, and toasted hazelnuts.

A very smooth purée or soup made from parsnips. Enhanced with chorizo chips for a crispy and spicy touch.

Seared salmon fillet, kept meltingly tender inside. Served with a fine carrot purée, seasonal vegetables, and a creamy garlic sauce.

Generous grilled beef steak (300g) served with its jus. Accompanied by small roasted potatoes and little gem lettuce. Tender and flavorful meat.

Raw beef, coarsely chopped by hand and seasoned. Served fresh with roasted new potatoes.

Pan-seared scallops served on a creamy risotto. Topped with a beurre blanc sauce and herb oil.

Lamb meat cooked long and slow until it shreds. Served with vegetables, potatoes, and a thyme-infused jus.

Long pasta served in a rich truffle cream sauce. Enhanced with mushrooms and zucchini pieces.

Assortment of fine cured meats served on a board. Includes lomo (dried pork tenderloin), spicy chorizo, and aged ham.

Platter combining a selection of various cured meats and cheeses. Ideal for sharing as an appetizer.

Large toasted bread topped with fresh herb cheese. Crowned with candied tomatoes with a hint of lemon.

Selection of three aged cheeses. Includes a goat cheese, a mature comté (24 months), and Spanish manchego.

Slice of soaked brioche pan-fried in butter. Served hot with vanilla ice cream, dulce de leche (caramel), and almonds.

Tender cake made with chestnut flour or cream. Served with a light cream and hazelnut pieces.

Italian dessert consisting of a scoop of ice cream topped with hot espresso coffee. Flavored here with speculoos biscuits.

Choux pastry filled (usually with ice cream or cream), topped with hot chocolate sauce. A gourmet classic.